I was munching on the cake while typing up this entry. You can see my fork in the background!

Like most of the internet, I fell in love with Ree Drummond, aka "The Pioneer Woman," several years ago. Her blog is gorgeous! Honestly, if you've never visited you need to. Like right now. Go on, I'll wait. You back? Good! The site was great, wasn't it?

Anyway, two years ago she posted a recipe for "The Best Chocolate Sheet Cake. Ever." At the time, I wanted to make the recipe gluten-free. Somehow life intervened and I never got around to doing it.

Well, Ree's new gluten-filled cookbook was just released. To celebrate, I sat down a few weeks ago and converted the recipe. I'll admit, I was curious. Calling a cake "The Best Chocolate Sheet Cake. Ever" sets the bar pretty high. And I love chocolate cake -- why do you think there is a chocolate cake slice on the cover of my cookbook? I am a woman who really loves chocolate cake!

I have to say, this recipe lived up to its name. Between the cake and the icing, the recipe uses almost two pounds of butter; so, you know it is going to be good. Every person I handed a slice to tipped back their head and moaned with pleasure upon taking a bite. (Okay, maybe they didn't do that exactly but I knew they wanted to. The cake is that good!) A cross between a brownie and rich chocolate cake, this recipe is a winner. Plus, you'd never know the converted recipe is gluten-free. The texture is smooth and silky. I don't even think Ree would be able to tell the difference between her version and my gluten-free version.

The cake is big. In fact, you might know this recipe as "Texas Sheet Cake." If you are hosting a party, this is the cake to make. Everyone will swoon with joy and, I promise, your party will be a hit. And if you aren't hosting a party? Make the cake anyway! It freezes nicely, icing and all!